Blueberry Muffins 2

Recipe By:
Wilson.Simmer
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  • Total Time 20 min Ico-add
  • Yield 15 Servings
  • Level Medium

A breakfast recipe made of blueberries.
 

Ingredients

  • 100 g/4 ounces/ 2/3 cup dried blueberries
  • 45 ml/3 tablespoon boiling water
  • 225 g/8 ounces/2 cups self raising (self-rising) flour
  • 10 ml/2 teaspoon baking powder
  • 65 g/21/2 ounces/generous 1/4 cup caster (superfine) sugar
  • 200 ml/7 fluid ounces/scant 1 cup milk
  • 1 egg
  • 90 ml/6 tablespoon sunflower oil
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Directions

  1. 1. Put the blueberries in a bowl and add the boiling water. Stir and leave to stand for 1 hour until they have soaked up the water.
  2. 2. Place paper cake cases (cupcake papers) in the sections of tartlet tins (patty pans). Preheat the oven to 190°C/375°F/gas mark 5.
  3. 3. Sift the flour and baking powder into a bowl. Stir in the sugar.
  4. 4. Whisk the milk, egg and oil
  5. 5. Together with a fork until the egg is well blended.
  6. 6. Add this to the flour mixture, and mix with a wooden 5poon until smooth.
  7. 7. Stir in the soaked blueberries. Spoon into the cake cases, almost to the top.
  8. 8. Bake in the oven for 20 minutes or until risen, golden and the centres spring back when lightly pressed.